Soups are wonderful at any time of the year, not only during the winter months. Nevertheless, it’s certainly true to say that their deliciously reviving warmth is more than welcome when you’ve been brave enough to venture out and gather the ingredients. I thought that an interesting exercise would be to make a range of soups to incorporate fruit (rosehips), roots (Alexanders), greens (cleavers), seaweed and fungi.
Spicy rosehip and beetroot soup
Creamy alexanders and celeriac soup
Wild mushroom soup
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